Best Seafood Tetrazzini Recipes

SEAFOOD TETRAZZINI

Seafood Tetrazzini image

This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.

Provided by SarahBeth

Categories < 60 Mins

Time 55m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter or 1/2 cup margarine
3/4 cup chopped onion
3/4 cup chopped green pepper
1 (6 ounce) can mushrooms, drain and save juice
1/2 cup flour
2 teaspoons salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of shrimp soup
3 cups milk
1 1/2 cups shredded sharp cheddar cheese
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 lb cooked lobster meat
1 lb cooked shrimp
1/2 lb cooked crabmeat, picked over for cartilage
1 lb thin spaghetti, broken in half
1/3 cup grated parmesan cheese

Steps:

In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
Meanwhile, cook spaghetti according to package directions and drain.
Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
Bake at 350Â° 15 minutes, then put under the broiler until the cheese browns slightly.

Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3

SEAFOOD TETRAZZINI

Seafood Tetrazzini image

Number Of Ingredients 15

Ingredients

1/4 cup onion chopped
1 garlic small, minced
3 tablespoons butter or margarine
1 cup mushrooms sliced
2 tablespoons flour
3/4 cup milk
3/4 teaspoon thyme dried, crushed
1/2 teaspoon paprika
1/4 teaspoon salt
1 (12-ounce) package frozen scallop cut in bite-size pieces if large
1/4 cup sherry or milk
2 tablespoons mayonnaise
4 ounces fettuccini pasta cooked and drained
3/4 cup cracker crumbs
1/4 cup Parmesan cheese grated

Steps:

Preheat oven to 300°. Butter a 1-quart casserole. In a 3-quart saucepan over medium heat, sauté onion and garlic in butter or margarine for 5 minutes. Add mushrooms sauté 5 minutes longer.Sprinkle with flour. Stir in 3/4 cup milk, thyme, paprika and salt. Stirring over medium-high heat, bring to a boil. Add scallops. Stirring occasionally, return to a boil. Reduce heat to low and simmer for 5 minutes or until scallops are tender and opaque. Remove from heat. Stir in sherry or milk and mayonnaise.Place fettuccini in baking dish. Pour creamed scallops over.In a small bowl, mix cracker crumbs and Parmesan. Sprinkle over creamed scallops.Bake for 25 minutes or until heated through and bubbly around the edges.

Nutrition Facts : Nutritional Facts Serves